Pulled pork is a winter staple in our household. I make it in the Crockpot, which is probably why – it’s just a matter of tossing in a few ingredients in the morning and by the time the cold afternoon sun stretches across the sky and we get home from work and daycare, the tangy sweet smell of this dish warms our house. The other awesome thing about this dish is that you can make a lot of it and eat it for breakfast, lunch and dinner for days and days….
The other day, after coming home from a particularly sweaty hot yoga class, I toasted a slice of homemade bread and topped it with pulled pork and a fried egg to make a particularly fantastic post-workout brunch.
Here’s what you need:
4 lbs pork (I use tenderloin or pork roast), cut into chunks
1 cup onion, diced
4 cloves garlic, chopped finely
1 cup ketchup
3 cups barbecue sauce
2 tbsp vinegar
1 cup water
2 tbsp brown sugar
2 tbsp worchestershire sauce
1 tsp salt
Here’s what you do:
Place all the ingredients in the crockpot and turn on high. Leave for approximately four hours, or until the pork is cooked (alternatively, you could cook it for about six hours on low heat). Using two forks, shred the pork. Allow to cook and soak up the sauce for another half an hour before serving – either on fresh buns to make pulled pork sandwiches, or straight out of the Crockpot with a fork.
Recipe adapted from my mom’s cookbook.